Guide to

ROASTING MEAT
To help you get your roast meat spot on every time, I’ve created a chart that covers all the
big hitters, including turkey, duck, goose, chicken, beef, pork and, last but not least, lamb.

Before you start, there are a few extra things to take into consideration. First and foremost,
buy the best-quality meat you can afford – remember, it’s better to trade up on the welfare
front and choose a slightly smaller bird or piece of meat than to opt for poor quality. Buy
from a butcher if you’ve got one locally, and don’t be afraid to ask them where their meat
comes from and the standards and welfare the animals were raised in – if you don’t get the
answers you’re looking for, vote with your feet and try somewhere else.

Another key thing to remember is to take your meat out of the fridge an hour or two before
you want to cook it (depending on its size) so that it can come up to room temperature – this
way, it’ll cook more evenly. All the timings I’ve shared on the following pages are based on
cooking your meat from room temperature.

The resting stage is similarly important and should never be skipped. This is what will give
you super-tender, juicy meat, so I’ve suggested timings for each type of meat, too.
It’s good to bear in mind that all ovens will vary slightly and they’re not always the
temperature that they say they are! A lot of you will be used to the quirks of your own oven,
but if you want to be doubly sure you’re cooking at the right temperature, get yourself an
oven thermometer and adjust the heat accordingly.

And, of course, although I’ve given you timings to work from, you’ll need to rely on your
instincts, too. From the height, width and type of pan you use, to whether it’s covered or
uncovered, down to things like adding a splash of stock, booze or a veg trivet, or if you
cook more than one thing in your oven at once, can all mean you’ll need to make slight
adjustments. That’s why I’ve included extra notes, so you’ll know what to aim for.
 meat cut weight temperature cook time rest time extra info.

4-5KG 2 HOURS 15 MINUTES TO 2 HOURS 30 MINUTES

1 HOUR
30 MINUTES
5-6KG 2 HOURS 30 MINUTES TO 3 HOURS To check it’s cooked, the
simplest way is to stick a knife
into the thickest part of the
6-7KG 3 HOURS TO 3 HOURS 30 MINUTES thigh – if the juices run clear,
whole 180ºC/350ºF/GAS 4 it’s done (you want to reach an
internal temperature of 65ºC for
7-8KG 3 HOURS 30 MINUTES TO 4 HOURS
a top-quality bird, such as Paul
2 HOURS Kelly’s turkeys, or 70ºC for a
8-9KG 4 HOURS TO 4 HOURS 15 MINUTES supermarket higher-welfare or
standard bird)
turkey 9-10KG 4 HOURS 15 MINUTES TO 4 HOURS 30 MINUTES

This is a slow-roast method –

whole 2-3KG 180ºC/350ºF/GAS 4 2 HOURS 30 MINUTES the meat will be soft
and tender, but not pink

duck

This is a slow-roast method –

the meat will be soft and
tender, but not pink (you’ll
whole 4-5KG 180ºC/350ºF/GAS 4 3 HOURS 30 MINUTES 30 MINUTES know it’s ready when the leg
meat falls easily off the bone)

goose

1-1.5KG 1 HOUR 15 MINUTES TO 1 HOUR 30 MINUTES

To check it’s cooked, the simplest
way is to stick a knife into the
thickest part of the thigh – if
the juices run clear, it’s done
whole 1.5-2KG 180ºC/350ºF/GAS 4 1 HOUR 30 MINUTES TO 2 HOURS 30 MINUTES
(you can also pinch the thigh
meat – if it comes away easily
from the bone, you’re good to go)

2-3KG 2 HOURS TO 2 HOURS 30 MINUTES

chicken
meat cut weight temperature cook time rest time extra info.
forerib, 2-bone 2-3KG 1 HOUR 30 MINUTES
ADD 20
MINUTES
french
ADD 30
trimmed 3-bone 3-4KG 2 HOURS This will give you MINUTES
(and 180ºC/350ºF/GAS 4 meat that ranges
ADD 40
without 4-bone 4-5KG 2 HOURS 15 MINUTES from well done
MINUTES
chine bone at either end, to
or cap AT LEAST medium-well ADD 45
meat) 5-bone 5-6KG 2 HOURS 30 MINUTES 30 MINUTES and medium-rare MINUTES
as you reach the
15 MINUTES at full whack, then reduce the centre. If you
1-1.5KG Full whack ADD 15
temperature for 1 HOUR 15 MINUTES to prefer your meat
240ºC/475ºF/GAS 9 MINUTES
1 HOUR 30 MINUTES well done . . .
topside then
beef 180ºC/350ºF/GAS 4 15 MINUTES at full whack, then reduce the
1.5-2.5KG ADD 20
temperature for 1 HOUR 30 MINUTES to 2 HOURS MINUTES

2-3KG 30 MINUTES at full whack, then reduce the

temperature for 1 HOUR Some people cook pork blushing
pink, but these timings are for
30 MINUTES at full whack, then reduce the cooked through, but still juicy. For
loin, rib bone in, 3-4KG Full whack
temperature for 1 HOUR 30 MINUTES the best crackling, score the skin
240ºC/475ºF/GAS 9
skin on then
with a sharp knife (into the fat, but
(chine bone removed) not the meat) and rub with a little
4-5KG 180ºC/350ºF/GAS 4 30 MINUTES at full whack, then reduce the sea salt before roasting
temperature for 1 HOUR 45 MINUTES

belly 2-3KG 180ºC/350ºF/GAS 4 2 HOURS to 2 HOURS 30 MINUTES 30 MINUTES

These joints are best cooked low

and slow, but don’t worry, the
pork 3-4KG 30 MINUTES at full whack, then reduce the
wonderful fat inside will keep the
meat super-juicy, plus it gives your
temperature for 2 HOURS 30 MINUTES crackling lots of time to crisp up
Full whack
240ºC/475ºF/GAS 9
shoulder, bone in then
170ºC/325ºF/GAS 3 30 MINUTES at full whack, then reduce the
4-5KG temperature for 3 HOURS

This joint is best cooked low and

slow, but don’t worry, the wonderful
shoulder, bone in 2KG 180ºC/350ºF/GAS 4 4 HOURS fat inside will keep the meat
super-juicy
30 MINUTES

leg 2KG 220ºC/425ºF/GAS 7 1 HOUR 15 MINUTES This will give ADD 15

you blushing, MINUTES
juicy meat. If you
5-BONE 25 MINUTES ADD 10
prefer your lamb
MINUTES
well done . . .
rack 180ºC/350ºF/GAS 4 10 MINUTES
lamb 7-BONE 30 MINUTES
ADD 15
MINUTES